The most common and out-of-season, and therefore popular, mushrooms are champignons. To prepare these fruiting bodies, no lengthy soaking, boiling or peeling is required. Champignons make very tasty and aromatic delicacies: in the form of an appetizer, a side dish or an independent dish.
A particularly revered treat is fried champignons in a frying pan. We assure you that preparing such a dish is absolutely easy even for novice cooks.
Use step-by-step recipes for cooking champignons in a frying pan, which will make your efforts much easier.
Mushrooms fried with onions and carrots
Mushrooms fried with onions and carrots can be absolutely anything. This dish will delight everyone close to you with its pleasant taste.
Ingredients:
- 300 g butter;
- 6 tbsp. sour cream;
- 3 tbsp. vegetable oil;
- 3 onions;
- 2 medium carrots;
- a little salt and pepper.
Before frying, rinse the boletus thoroughly under running water. Place in boiling salted water and boil for 15-20 minutes. Then put it in a colander and rinse again with running water.
Advice! It is very important not to overcook the mushrooms, because... As a result, they lose their taste and beneficial properties.
Heat the oil in a frying pan, add the mushrooms and fry them until all the liquid has evaporated. Peel the onions and carrots. Cut the onions into thin rings and three carrots.
Add the prepared vegetables to the frying pan, mix, and fry everything for about 10 minutes. After this, add sour cream and spices. Mix everything well and when the sour cream boils, remove the dish from the heat.
Tricks and Tips
There is no need to fry mushrooms or onions too much, as this worsens the structure of the food. As a result, they lose both their taste and benefits. Don't add too much oil either.
It is better for children and the elderly to limit their consumption of mushrooms. They should not be eaten in too large quantities, or eaten for dinner. To make the taste more delicate and ease the work of the stomach, you can add just a little milk, cream or sour cream to the dish.
To give a more original taste, you can use not only unrefined oil, but also completely different types. For example, mushrooms cooked in mustard or hemp oil are delicious. Less commonly cooked with corn or peanut. Or you can simply sprinkle the dish with a few drops of sesame seeds before serving.
Mushrooms and onions cook for about half an hour. This is a quick way to diversify your menu at any time of the year. Both red and white onions can be used, and in summer you can add green feathers. This will make the taste a little sweeter. The low calorie content and satiety of mushrooms allow them to be consumed during a diet. Bon appetit!
Champignons with garlic and sour cream
Champignons with garlic and sour cream turn out very juicy, aromatic and tasty.
Ingredients:
- 0.5 kg champignons;
- 3 cloves of garlic;
- 2 onions;
- 50 g butter;
- 1.5 tsp. salt;
- 2.5 tbsp. sour cream;
- 2 pinches of mushroom seasoning.
We clear the mushrooms of debris, rinse and clean them, refreshing the stem cut. We cut the fruits into arbitrary large pieces. We peel the onion and chop it into small cubes.
Melt a piece of butter in a frying pan, add the onion and simmer until transparent. Add the mushrooms, mix and simmer for about 10 minutes. Then add sour cream, chopped garlic, salt and spices. Mix everything and cook for another 5 minutes at moderate heat.
Milk mushrooms
The debate over whether it is safe to cook this type of mushroom in a frying pan continues to this day. Don’t be afraid, it’s harmless, but before frying the milk mushrooms, they must be properly prepared. Then they will stop being bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well together. This dish is perfect for a family dinner.
Ingredients:
- milk mushrooms – 0.75 kg;
- salt;
- onion – 300 grams;
- dill - a bunch;
- potatoes – 1 kg;
- vegetable oil – 300 ml.
Cooking method:
- Wash the milk mushrooms and sort them out. Fill with cold water, add salt, and soak for at least three hours.
- Next, the milk mushrooms need to be boiled. Fill them with warm salted water. Put it on fire. Cook for 20 minutes from the moment it boils.
- Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
- Heat vegetable oil in a frying pan. Fry the milk mushrooms in it for 10 minutes. Then add the onions and potatoes, stir. Fry until all components of the dish turn golden.
- Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until the potatoes are fully cooked.
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Fried porcini mushrooms with cream
The porcini mushroom is rightfully considered the king of all mushrooms. It has a rich composition and amazing taste. Let's prepare delicious fried porcini mushrooms with cream.
Ingredients:
- 0.4 kg of fresh porcini mushrooms;
- 1 onion;
- 100 g butter;
- 250 ml cream (10%);
- 1 bunch of dill;
- 1 tsp salt;
- 1-2 pinches of ground black pepper.
Peel the onion, cut it into cubes and place it in a frying pan with dissolved butter. Meanwhile, wash the porcini mushrooms thoroughly, clean them, and cut them into small rectangular pieces. After 2-3 minutes, add the mushrooms to the onions and mix.
Interesting! In terms of the amount of protein, porcini mushrooms are compared to meat.
After 10 minutes of frying, add cream. Add spices to taste, mix, simmer the mushrooms for a quarter of an hour with minimal heat. Wash the dill, chop finely, add to the mushrooms. Mix everything, turn off the burner and leave the dish covered for about a quarter of an hour.
How to fry mushrooms
First of all, the sequence of processes depends on which category the product belongs to. Some mushrooms need to be boiled first, others can be cooked straight away. You can pour boiling water over them several times and immediately fry the following:
- white;
- oyster mushrooms;
- boletus;
- Champignon;
- boletus;
- saffron milk caps;
- honey mushrooms;
- umbrellas;
- chanterelles.
Be sure to find out how to properly fry mushrooms of the variety you have. Butter must be boiled for a quarter of an hour before cooking. This applies to both larch and ordinary varieties. You can fry the russula after boiling them for at least five minutes. Any mushrooms considered conditionally edible can only be cooked in a frying pan when boiled. These include ordinary and conical morels, greenfinches, svinushki, and rows.
Before cooking or directly frying, mushrooms should be sorted and washed. Damaged ones are thrown away, areas with minor damage are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned using one method or another. It is advisable that mushrooms be fried in unflavored vegetable oil, butter or lard. The fire should be medium. You can drain the released juice or wait until it evaporates on its own. Salt at the very end.
Dried mushrooms fried with onions
Unfortunately, the mushroom season does not last long. And in winter you can enjoy dishes made from dried mushrooms. You can quickly prepare dried mushrooms fried with onions.
Ingredients:
- 150 g dried mushrooms;
- 1 onion;
- 1-2 tbsp. vegetable oil;
- 2 cloves of garlic;
- 1 pinch each of salt and pepper;
- 1 tbsp. chopped fresh herbs.
Dried mushrooms must be soaked before cooking. To do this, fill the washed mushrooms with warm water and leave for about 10 minutes. We take out the soaked mushrooms, filter the liquid from under them and save.
Advice! The taste of the dish will be more intense if you use assorted dried mushrooms.
Peel the onion, cut into half rings, and place in a frying pan heated with vegetable oil. As soon as it starts to brown a little, add the soaked mushrooms, stir and fry for about 5 minutes.
Peel the garlic and pass it through a press. Add the aromatic gruel to the frying pan, stir, and fry for no more than a minute. Now is the time to pour in the reserved mushroom water. Simmer the dish until done. As soon as the juice evaporates, add spices and herbs.
Fried mushrooms with onions and eggs
Fried mushrooms with onions and eggs are very popular in Georgian cuisine. This delicious dish makes a filling breakfast or snack.
Ingredients:
- 0.5 kg of fresh champignons;
- 2-3 heads of onions;
- 2 chicken eggs;
- 50 ml vegetable oil;
- 2-3 sprigs of fresh dill, cilantro, parsley;
- 2-3 pinches of salt and black pepper.
We rinse the mushrooms, first freeing them from debris and soil. If desired, the champignon caps can be cleaned and the stem cut can be freshened. Cut the mushrooms into 4-6 parts. Pour half the vegetable oil into a frying pan, add the chopped mushrooms and fry everything until the mushroom juice evaporates.
Advice! Store fresh mushrooms in the refrigerator in a paper bag for no more than 5 days. Mushrooms should not be washed before storing.
Peel the onion, cut into cubes, fry separately until beautifully browned. Add the browned onions to the frying pan with the prepared mushrooms. Season the dish to taste with spices, add fresh chopped herbs, and mix.
Break the eggs into a bowl and beat until smooth. Pour them over the fried mushrooms and onions. Cover the pan and simmer over low heat for about 7 minutes until the eggs are set.
Boletus twist
This recipe uses lard rather than butter. It keeps the mushrooms juicy. The resulting bookmarks can also be served as an independent dish, but only warm.
| INGREDIENTS | QUANTITY |
| Luke | 1 PC. |
| pork fat | 0.1 kg |
| mushrooms | 0.5 kg |
| salt | 7 g |
How much time - 55 minutes.
What is the calorie content - 162 calories.
How to cook:
- Wash the mushrooms, clean them of debris, and cook as in the basic recipe. It is best to take real forest gifts.
- Next, cut them into small pieces.
- Melt all the fat in a frying pan, or you can use a small cast iron pot or cauldron.
- Add finely chopped onion to well-heated fat and cook until the moisture evaporates.
- Add mushrooms, salt them a little more than usual.
- Fry until the moisture has completely evaporated. The pieces should start to sizzle.
- Place the small jars to sterilize, including the lids.
- Place the mushrooms in dry, warm jars, pouring melted fat on top. The mushrooms should be completely in it.
- Allow to cool completely, only then roll up the lids, otherwise condensation will form.
- Store in a cool place, then you can add it to various dishes and add less salt.
Tip: if there is no fat, you can simply melt a piece of fresh lard.
Fried oyster mushrooms with cheese and onions
Mushrooms can make a very nutritious and light snack. An example would be fried oyster mushrooms with cheese and onions.
Ingredients:
- 0.4 kg oyster mushrooms;
- 200 g hard cheese;
- 2 onions;
- 2 tbsp. sunflower oil;
- 1 clove of garlic;
- 1 tsp butter;
- 1 pinch each of salt and black pepper.
Peel the onion and chop it into small cubes. Place it in a frying pan with vegetable oil. Stirring, fry the contents until golden brown.
Meanwhile, wash and dry the mushrooms and cut them into medium pieces. Add the oyster mushrooms to the browned onions, stir and cook for several minutes with constant stirring.
Then add a couple of tablespoons of clean water. Simmer the dish until all the moisture has evaporated. Add a piece of butter, a crushed clove of garlic and brown the mushrooms.
At the end of cooking, fill the contents with cheese shavings. When the cheese melts, the dish is ready. It can be served directly, or divided into tartlets.
Breaded baked garlic mushrooms
Covered in a crispy garlic breading, these baked garlic mushrooms are a healthier alternative to deep-fried mushrooms.
These Breaded Baked Garlic Mushrooms make the perfect low-fat, guilt-free appetizer. Try this easy and healthy recipe at home and experience the taste of a restaurant snack without the fat and calories!
Serve these Breaded Baked Garlic Mushrooms as a healthier alternative to deep-fried mushrooms.
These babies are incredibly delicious. I could eat them every day! Best of all, they are incredibly crunchy and garlicky, yet low in fat and quite healthy!
I don't eat a lot of fried foods and never have. Although I make exceptions for certain foods when I eat out, I almost never fry them at home. Not really because of the calories. What turns me off the most is the greasy taste and oily residue in my mouth. You won't get any of these nasty side effects with this recipe.
If you love restaurant style appetizers, this recipe is for you! These Breaded Garlic Roasted Mushrooms are super crispy and incredibly delicious! They taste just like the ones you get at your favorite restaurant, but are much healthier and contain less fat.
Why this recipe works
- Garlic Parmesan cheese makes these Baked Garlic Mushrooms extra crunchy.
- Sprinkling mushrooms with flour prevents the breading from falling off.
- This is a simple and quick snack recipe that even a beginner can master.
- These baked mushrooms are great as a party appetizer , and you can serve them with any sauce of your choice.
- Cleanup after cooking is easier since no frying is required.
In a small bowl, add breadcrumbs, Parmesan cheese, paprika, salt and black pepper.
Mix until completely combined.
In a separate shallow bowl, beat the egg with the minced garlic.
In another dish, add flour and season with salt and pepper to taste. Make sure the mushrooms are completely dry.
Brush each mushroom with a thin layer of flour. Next, dip each floured mushroom in the egg mixture and then coat completely with the breadcrumb mixture.
Coat breaded mushrooms with cooking spray.
Bake until golden brown.
Serve my Baked Breaded Garlic Mushrooms with your choice of sauce. I usually eat baked mushrooms with sour cream and garlic sauce, but you can serve them with any choice.
They're great for parties or just as a snack, and once you try them, I think you'll agree that frying isn't necessary.
Chef tips
- Cleaning mushrooms: Wash mushrooms only if they are going to be used in a salad or soup. If you're pan-frying, frying, or coating them, simply wipe them with a slightly damp paper towel or brush them with a pastry brush or toothbrush.
- Peeling a Garlic Clove : Garlic is easier to peel if you remove the skin first. To do this, place a chef's knife on a clove of garlic. Press the knife onto the unpeeled clove with the palm of your hand. Since we'll be chopping the garlic anyway, you can flatten the clove a little to make it easier to chop.
- How to choose Parmesan: Don't buy pre-grated cheese. Not only is it less fresh, but it also loses a lot of flavor during grinding and storage. Buy a solid block of Parmesan and grate just the amount you need.
Recipe option
- Replace regular breadcrumbs with panko breadcrumbs for extra crispiness.
- Parmesan can be replaced with Pecorino Romano.
- For greater depth of flavor, use smoked Spanish paprika.
Breaded baked garlic mushrooms. Ingredients:
- 108 g breadcrumbs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 teaspoon black pepper
- 2 eggs
- 3 cloves minced garlic
- 20 white mushrooms, peeled
- 62.5 g all-purpose flour
- more salt and pepper to season the flour
- Food spray
- Cups - metric
Cooking instructions:
- Preheat oven to 400F/200C. Line a baking sheet with nonstick foil and set aside.
- In a shallow bowl, combine breadcrumbs, Parmesan cheese, paprika, salt and black pepper.
- In a separate shallow bowl, beat the egg with the minced garlic.
- In another dish, add flour and season with salt and pepper to taste.
- Make sure the mushrooms are completely dry.
- Brush each mushroom with a thin layer of flour.
- First, dip each floured mushroom in the egg mixture, then coat completely with the breadcrumb mixture and place on the prepared baking sheet.
- Repeat with the remaining mushrooms.
- Lightly coat breaded mushrooms with cooking spray.
- Bake mushrooms for 12-16 minutes or until golden brown. Serve warm with sauce of your choice.
Roast with mushrooms and tomatoes
Those who don't like to spend a lot of time cooking will surely enjoy a simple stir-fry with mushrooms and tomatoes.
Ingredients:
- 200 g champignons;
- 1 garlic clove;
- 2 tomatoes;
- 2 tbsp. olive oil;
- 1 onion;
- 0.5 bunch of fresh herbs;
- a little salt and seasonings.
Rinse the medium mushrooms, dry them, clean them and cut them into 4 parts. Cut the peeled onions into cubes. Fry the champignons in vegetable oil until the mushroom juice evaporates. Then add the chopped onion and cook everything until golden brown.
Wash the tomatoes and make a cross-shaped cut at the top of each fruit. Pour boiling water over them until the liquid completely covers the tomatoes. After a minute, drain the water and rinse the tomatoes with cold water. After this, remove the peel and cut the tomato pulp into large pieces.
Add the tomatoes along with chopped herbs to the frying pan and brown everything over high heat. Add a little water, add spices, reduce the heat and simmer the dish under the lid for 10 minutes.
The dish goes well with buckwheat porridge, pasta, boiled potatoes, and any meat dish. It would also be delicious to serve baked chicken or turkey with this mushroom dish. Bon appetit everyone!
